Bean Soup With Sausage And Sauerkraut Recipes

BEAN SOUP WITH SAUSAGE AND SAUERKRAUT

Steps:

• Soak beans overnight. Drain, set to simmer in 1/2 litre water until soft.
• Heat oil or lard in a heavy pot with lid.
• Chop bacon into cubes and heat gently in the fat/oil.
• Chop onions fine and braise until translucent.
• Remove pot from heat, add paprika and stir. Add a little water and return to heat. Cook gently for a few minutes, stirring.
• Add the beans with the cooking water and stir.
• Add sliced sausage, peppercorns, bay leaves, salt, chopped garlic and savory. Top up with 1/2 litre water and bring to gentle boil.
• Add peeled and finely dice potato. Cover and set to simmer 15 minutes.
• Meanwhile, rinse the sauerkraut thoroughly to remove acid and salt. Strain and squeeze, then braise in hot oil or lard. Add caraway seeds.
• Add the sauerkraut to the pot and stir well, simmer gently.
• Peel and chop the tomatoes, and stir into the broth.
• Heat through gently, stirring occasionally, until the tomatoes are liquefied. Check salt and serve with sour cream.

SAUSAGE SAUERKRAUT SOUP

Steps:

• In a 3- or 4-qt. slow cooker, combine the potatoes, carrots and onion. Combine the sauerkraut, brown sugar, mustard and caraway seeds; spoon over vegetables. Top with sausage and broth. Cover and cook on low for 8-9 hours or until vegetables are tender.

SAUSAGE BEAN SOUP

Steps:

• In a large saucepan, cook and crumble sausage with onion and garlic over medium heat until no longer pink, 5-7 minutes; drain., Stir in beans, tomatoes, basil and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Serve with cheese.